Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Nathânia de Sá Mendes"'
Autor:
Mônica C. P. dos Santos, Nathânia de Sá Mendes, Luiz C. Cameron, Mariana S.L. Ferreira, Édira C. B. A. Gonçalves
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 2144-2159 (2020)
Phenolic compounds (PC) extraction can be affected by many intrinsic characteristics of food matrix, as well as the analytical method employed to separate and identify these compounds. In this study, 30 conditions were analyzed considering as variabl
Externí odkaz:
https://doaj.org/article/7783c5e04a9a4a20ad41820c94423af7
Autor:
Maurilio Lopes Martins, Jéssica Fernandes Carvalhaes, Leandro Jader dos Santos, Nathânia de Sá Mendes, Eliane Maurício Furtado Martins, Gisele Inocêncio Pereira e Moreira
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 68, Iss 392, Pp 24-32 (2013)
Esse trabalho objetivou avaliar a qualidade microbiológica e físico-química e verificar a ocorrência de substâncias inibidoras do crescimento microbiano no leite cru procedente dos tanques de expansão individuais e coletivos de uma indústria d
Externí odkaz:
https://doaj.org/article/a4564d62a5cc44f7b5446ab6c3c7dce2
Publikováno v:
Trends in Food Science & Technology. 99:229-243
Background To this day, many species of peppers, genus Capsicum, have been identified and are the subject of several researches. However, only 5 are commonly used: C. annuum; C. baccatum; C. chinense; C. frutescens and C. pubescens. When associated w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fcaab6434e514029bbdb675819e0c89
https://doi.org/10.1016/j.tifs.2020.02.032
https://doi.org/10.1016/j.tifs.2020.02.032
Autor:
Mariana Simões Larraz Ferreira, Luiz Claudio Cameron, Mônica Pereira dos Santos, Nathânia de Sá Mendes, Édira Castello Branco de Andrade Gonçalves
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 2144-2159 (2020)
Phenolic compounds (PC) extraction can be affected by many intrinsic characteristics of food matrix, as well as the analytical method employed to separate and identify these compounds. In this study, 30 conditions were analyzed considering as variabl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b65766134a4a91b988cfe3d88afe07df
https://doaj.org/article/7783c5e04a9a4a20ad41820c94423af7
https://doaj.org/article/7783c5e04a9a4a20ad41820c94423af7
Autor:
Elisa D.C. Cavalcanti, Nathânia de Sá Mendes, Raquel de Oliveira Alcoforado, Pedro Paulo Saldanha Coimbra, Édira Castello Branco de Andrade Gonçalves, Tamara Righetti Tupini Cavalheiro, Vinicius Soares de Abreu Silva, Diogo de Azevedo Jurelevicius
Publikováno v:
Sustainability, Vol 13, Iss 128, p 128 (2021)
Sustainability
Volume 13
Issue 1
Sustainability
Volume 13
Issue 1
Large amounts of organic waste are produced worldwide. This work aims to evaluate the influence of organic fertilizers, onion peel flour (OPF) and fruit and vegetable flour (FVF) on lettuce cultivation. Lettuce seeds were planted in pure soil (P), P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4ce73ee062caabde054924be021851f
https://www.mdpi.com/2071-1050/13/1/128
https://www.mdpi.com/2071-1050/13/1/128
Autor:
Guido Rolandelli, Cristina dos Santos Ferreira, Édira Castello Branco de Andrade Gonçalves, María del Pilar Buera, Nathânia de Sá Mendes, Leonardo Cristian Favre
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The objective of this work was to evaluate the physicochemical properties of previously characterised flours obtained by milling the solid waste from the manufacture of an isotonic drink produced with various fruits and vegetables (FVR) to which powd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f5f357b1d34bdda316ec66e1a834a2c
https://doi.org/10.1111/ijfs.14358
https://doi.org/10.1111/ijfs.14358
Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MS
Autor:
María del Pilar Buera, Nathânia de Sá Mendes, Millena Cristina Barros Santos, Édira Castello Branco de Andrade Gonçalves, Pedro Paulo Saldanha Coimbra, Luiz Claudio Cameron, Mariana Simões Larraz Ferreira
Publikováno v:
Food research international (Ottawa, Ont.). 135
The aim of the present investigation is to study the effect of inlet temperatures on the physicochemical properties of spray-dried jamun juice powder. The inlet temperatures varied from 140 to 160 °C, whereas other parameters like outlet temperature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5433a36d3be9f5f36a37695ca913a5e3
https://pubmed.ncbi.nlm.nih.gov/32527483
https://pubmed.ncbi.nlm.nih.gov/32527483
Autor:
Millena Cristina Barros Santos, Luiz Claudio Cameron, Mariana Simões Larraz Ferreira, Édira Castello Branco de Andrade Gonçalves, Mônica C. P. Santos, Nathânia de Sá Mendes
Publikováno v:
LWT. 112:108209
This study aimed to characterize Capsicum baccatum fruits by morphological, chemical and metabolomics approaches. Fruits were obtained, processed into flour, and stored for a period not exceeding 1 month at 25 °C and 80% HR until analysis. The peppe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcd8fbb9eaeb628779424cf48b7d8f9f
https://doi.org/10.1016/j.lwt.2019.05.107
https://doi.org/10.1016/j.lwt.2019.05.107
Autor:
Nathânia de Sá Mendes, Gisele Inocêncio Pereira e Moreira, Leandro Jader dos Santos, Jéssica Fernandes Carvalhaes, Maurilio Lopes Martins, Eliane Martins
Publikováno v:
Revista do Instituto de Laticínios Cândido Tostes. 68:24-32
This study aimed to evaluate the microbiological and physico-chemical quality, and verify the occurrence of microbial growth inhibitors in raw milk maintained in expansion tanks of a dairy industry located in Rio Pomba, Minas Gerais, Brazil.. It was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::082fad4450d35a8756e419f042645ff3
https://doi.org/10.5935/2238-6416.20130025
https://doi.org/10.5935/2238-6416.20130025
Autor:
dos Santos, Mônica C. P.1,2, de Sá Mendes, Nathânia1,2, Cameron, Luiz C.3, Ferreira, Mariana S. L.1,2,3, Gonçalves, Édira C. B. A.1,2 ediracba.analisedealimentos@unirio.br
Publikováno v:
International Journal of Food Properties. 2020, Vol. 23 Issue 1, p2144-2159. 16p.